Paleo Grilled Chicken Cobb Salad with Honey Dijon Dressing
A bright, crunchy Cobb salad with warm grilled chicken and a slightly sweet, tangy honey Dijon dressing—perfect for lunch or dinner.
Ingredients
For the Salad
- 2 pieces grilled chicken breasts, sliced Choose organic or pasture-raised for best flavor.
- 4 cups mixed greens (spinach, romaine, arugula) Pre-washed baby greens can be used for convenience.
- 1 piece avocado, diced Use ripe but firm avocados for best texture.
- 1 cup cherry tomatoes, halved Adds sweetness and color.
- 1/2 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 3 pieces hard-boiled eggs, sliced Add for protein and texture.
- optional bacon bits Add for extra flavor.
- to taste salt and pepper Season to preference.
For the Honey Dijon Dressing
- 2 tablespoons olive oil Use extra-virgin for flavor.
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey Raw local honey is preferable.
- 1 tablespoon Dijon mustard
Instructions
Preparation
- Arrange 4 cups of mixed greens in a large serving bowl or on a platter.
- Scatter the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and diced avocado across the greens.
Salad Assembly
- Lay the sliced grilled chicken across the top, then place sliced hard-boiled eggs in clusters.
- Season with a light pinch of salt and fresh black pepper.
Making the Dressing
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified.
- Taste and adjust salt and pepper as necessary.
Tossing the Salad
- Drizzle the honey Dijon dressing over the salad and toss gently until evenly coated.
Serving
- Top with bacon bits if desired and serve immediately.
Notes
For best results, keep salad components separate until ready to serve. Rest chicken after grilling for tenderness, and serve chicken warm to maintain texture.